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<pre>Array ( [var] => cut_url ) </pre> Resume for Hemant S. for Quality Assurance / Control / Food, Tobacco & Beverage Production in Ahmedabad, India. Search More Resumes for Quality Assurance / Control on Resumark.com #6M8QED4R3
 

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Resume for Hemant S. for Quality Assurance / Control / Food, Tobacco & Beverage Production in Ahmedabad, India




Occupation: Quality Assurance / Control Industry: Food, Tobacco & Beverage Production
Country: India City: Ahmedabad
State: Gujarat ZIP: 380054



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|Name : |MR. HEMANT SUDHAKAR S. |
|Date of updation of | |
|CV: | |
|Web AACS CODE: |Ê |
|Date of BIRTH: | |
|DATE OF JOINING BV: | |
|NATIONALITY: |INDIAN |
|Permanent ADDRESS: |G, SAHAJ SOLITAIRE APT, GUPTA NAGAR, VISHALI TOWNSHIP, VASANA, |
| |AHMEDABAD |
|Residence phone | | | |
|NUMBER: | | | |
|Mobile NUMBER: | | |
|Email id: | |
|IRCA Card No.: |Ê |
Ê
|ACADEMIC QUALIFICATIONS |
|[USE ROW FOR EVERY CODE. ROWS MAY BE ADDED AS NECESSARY] |
|DEGREE /|MAIN SUBJECT |ANCILLARY SUBJECT |PQC / |OTHER |
|DIPLOMA | | |PEC |CODE/S |
| | | |CODE/S | |
|B. TECH |DAIRY |MARKET MILK, TRADITIONAL INDIAN DAIRY |B, |ÊC, |
|DAIRY |TECHNOLOGY |PRODUCTS, FAT RICH DAIRY PRODUCTS, |B,D,|D,C, |
|TECH | |CHEESE TECHNOLOGY, ICECREAM AND FROZEN |E, G|M, J |
| | |DESSERTS, CONDENSED AND DRIED MILKS, | | |
| | |PACKAGING OF DAIRY PRODUCTS, HANDLING | | |
| | |AND STORAGE OF MILK AND MILK PRODUCT, | | |
| | |BY PRODUCTS TECHNOLOGY, JUDGING OF DAIRY| | |
| | |PRODUCTS, HUMAN NUTRITION, FRUIT AND | | |
| | |VEGETABLE PROCESSING, STARCH AND GRAIN | | |
| | |PROCESSING, PROCESSING OF OTHER FOOD | | |
| | |PRODUCTS SUCH AS BAKERY, CONFECTIONARY, | | |
| | |BEVERAGES, ETC. | | |
| |DAIRY ENG |WORKSHOP PRACTICE & DRAWING, FLUID | |Ê |
| | |MECHANICS, HEAT TRANSFER, DAIRY | | |
| | |ENGINEERINGI, THERMODYNAMICS, | | |
| | |ELECTRICAL ENGINEERING, REFRIGERATION | | |
| | |AND AIR CONDITIONING FOR COLD STORAGES, | | |
| | |AHU’s DAIRY ENGII, MACHINE DESIGN AND | | |
| | |MANUFACTURING FOR DAIRY EQUIPMENTS SUCH | | |
| | |AS PHE, CATTLES, VATS, SILOS, DAIRY | | |
| | |PLANT DESIGN AND LAYOUT, FOOD | | |
| | |ENGINEERING INCLUDING DESIGN, | | |
| | |MANUFACTURING, AND MAINTENANCE OF PUMPS | | |
| | |SUCH AS CENTRIFUGAL, LOBE, ETC, VALVES | | |
| | |SUCH AS BUTTERFLY, GATE VALAVE GLOBE | | |
| | |VALVE, ETC. DAIRY PLANT OPERATION AND | | |
| | |MANAGEMENTII MAINTENANCE. | | |
| |DAIRY |MILK MANAGEMENT PRODUCTION FOR CATTLE | |Ê |
| |MANAGEMENT |REARING AND RELATED ACTIVITIES, | | |
| | |ECONOMICS ANALYSIS, MARKETING | | |
| | |MANAGEMENT, FINANCIAL MANAGEMENT, DAIRY | | |
| | |DEVELOPMENT IN INDIA, COST ACCOUNTING | | |
| | |AND CONTROL, DAIRY EXTENSION EDUCATION, | | |
| | |PROJECT MANGEMENT, INPLANT TRAINING | | |
| | |DAIRY PLANT OPERATION AND MANAGEMENTI, | | |
| | |DAIRY PLANT OPERATION AND MANAGEMENTI | | |
| | |INSTRUMENTATION, INPLANT TRAINING DAIRY | | |
| | |PLANT OPERATION AND MANAGEMENTII | | |
| |DAIRY |ORGANIC CHEMISTRY, PHYSICAL CHEMISTRY OF|A | |
| |CHEMISTRY |MILK, INTORDUCTON TO DAIRY CHEMISTRY, | | |
| | |BIOCHEMISTRY, FOOD CHEMISTRY | | |
| |DAIRY |GENERAL MICROBIOLOGY, INTRODUCTON TO | |C, |
| |MICROBIOLOGY |DAIRY MICROBIOLOGY, MICROBIOLOGY OF | |D,E, |
| | |STARTER CULTURES AND FERMENTED MILKS, | | |
| | |FOOD AND INDUSTRIAL MICROBIOLOGY | | |
|Ê |MATHAMATICS |APPLIED MATHAMATICS, INDUSTRIAL |Ê |Ê |
| | |STATISTICS | | |
|Ê |ÊCOMPUTORS |INTRODUCTION TO COMPUTORS, BASIC | | |
| | |PROGRAMMING LANGUAGE, FORTRON PROGRAMING| | |
| | |LANGUAGE, COMPUTOR APPLICATION IN DAIRY | | |
| | |INDUSTRY, COMPUTOR ADDED MIS | | |
| | |INTRODUCTION TO OPERATION RESEARCH | | |
| |QUALITY |QUALITY ASSURANCE FOR DAIRY INDUSTRY | | |
Ê
|PROFESSIONAL QUALIFICATIONS |
| |
Ê
|PROFESSIONAL ACHIEVEMENTS |
|EFFECTIVELY IMPLEMENTED PROJECT FOR OVERWEIGHT IN GHEE AND BUTTER SECTION. |
|SUCESSFULLY CARREID OUT THE REDUCTION OF SOLID WASTE PROGRAM BY REDUCING THE |
|WASTAGE OF VPP IN DIFFERENT PACK SIZES. |
|SUCCESFULLY IMPLEMENTED THE PRODUCT UNIFORMITY BY STABILIZING THE MANUFACTURING |
|PROCESS. |
|ACCOMPLISHMENT OF HIGHLY SAFE PRODUCT BY REDUCING SPC COUNT IN THE PRODUCT |
|MAJOR CONTRIBUTION IN EFFECTIVELY MAINTAINING THE QMS, FSMS, AND EMS IN |
|PRODUCTION. |
|POWER MEMBER OF SAP AND ERP SYSTEM. |
|EXPERIENCE OF THE ACTIVITES PERFORMED FOR NEWLY IMPLEMENTING PROJECT. |
|SIGNIFICANT TRAINING COURSES ATTENDED |
|[FROM LAST TO FIRST IN CHRONOLOGICAL ORDER. rows MAY BE ADDED as necessary] |
|ÊCOURSE |COURSE TITLE |DATE |VENUE |CERTIFICATE |
|NUMBER | | | |NUMBER |
| |ICRA APPROVED FSMS LEAD | |BARODA | |
| |AUDITOR ISO : |TO | | |
| |TRAINING COURSE | | | |
| |UPGRADATION COURSE FOR | |AHMEDABAD | |
| |ISO: |TO | | |
| | | | | |
| |SENSORY EVALUTION OF MILK AND | |ANAND | |
| |MILK PRODUCT |TO | | |
| | | | | |
|A |ICRA APPROVED QMS LEAD AUDITOR| |MUMBAI | |
| |ISO : TRAINING COURSE.|TO | | |
| | | | | |
Ê
|ORGANISATIONS WORKED FOR |
|[FROM LAST TO FIRST IN CHRONOLOGICAL ORDER] |
Ê
|PERIOD |ORGANISATION |DESIGNATION|PRODUCT/S |DEPARTMENT / |PQC |OTHER |
| | | | |RESPONSIBILITY |CODE/S |CODE/S|
|NOV|MEHSANA DIST |ASST |. MILK POUCH|HANDLING OF RAW |B,D,|ÊC, |
| TO |COOP MILK |EXECUTIVE | |MATERIALS |B |E, |
|AUG|PRODUCERS | |. BUTTER |PROCESSING, | |J, M|
| |UNION LTD. | |. GHEE |PACKAGING, STORAGE | | |
| |MEHSANA | |.MILK POWDER| | | |
| | | | |MATERIAL MANAGEMENT,| | |
| | | |. STERLISED | | | |
| | | |FLAVOURED | | | |
| | | |MILK |QMS&FSMS MANAGEMENT | | |
| | | |. SWEETEN | | | |

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